游俊贤

    摘 要：食品安全关系人们的身体健康，影响市场秩序、社会舆论与社会运行的稳定，发酵调味品属于食品范畴。发酵调味品生产各环节不规范，则会出现高含量黄曲霉毒素问题，对人体健康有不良影响。本文从发酵调味品的原料选择与把控、各项检测技术的应用等方面研究控制发酵调味品中黄曲霉毒素含量的方法，以期为相关人员提供参考。

    关键词：发酵调味品；黄曲霉毒素；控制；应用

    Abstract： Food safety is related to peoples health and affects market order， public opinion and stability of social operation. Fermented condiments belong to the category of food. If the production of fermented condiments is not standardized， there will be high content of aflatoxin， which has a negative impact on human health. This paper studies methods for controlling the content of aflatoxin in fermented condiments from the aspects of the selection and control of raw materials， the application of various detection technologies， etc.， in order to provide reference for relevant personnel.

    Keywords： fermented condiments; aflatoxin; control; application

    发酵调味品以农作物为原料，而农作物在种植与储存过程中，在天气变化的影响下，容易受到各种霉素的影响，危害农产品安全。发酵调味品在发酵的过程中受生产条件和环境的影响非常容易产生黄曲霉毒素，给生产企业带来经济损失，也给人们的身体健康带来巨大威胁。因此，控制发酵调味品中黄曲霉毒素量，为消费者身体健康以及食品安全负责 ......